or a crinkle-cut fry. One way or another, though, there's a shape (or shapes) you like more than the others. But does the ...

“Don’t re-use a standard polyunsaturated rich oil like sunflower oil more than once or twice when deep frying.” Alternatives ...

There's no argument — it is the french fry (even though they ... By far the thickest fry shape, each spud feels like an eighth of a potato — which is perfect for starch-lovers (as french ...